Where my fellow cooks at???

Post by **shmenguin** » Tue Jan 28, 2014 10:58 am

columbia wrote:Thanks for sharing.

What the hell is that, BTW?

cicada shell on a tree in my back yard

Post by **tifosi77** » Tue Jan 28, 2014 5:31 pm

shmenguin wrote:
blackjack68 wrote:Not sure of the science, but if the lid is on the crock pot, wouldn't the alcohol just steam in vs. escaping as steam?
that's what i'm thinking - at least to some extent. while the ingredients seemed like a homerun, i was skeptical the whole time of the cooking method. the picture on the web site showed this thick, luxurious sauce, and i knew that wasn't going to happen from a slow cooker.

Yeah, if you left the lid on you basically just re-distilled the alcohol.

Sarcastic · Post by **Sarcastic** » Tue Jan 28, 2014 5:43 pm

gf and I are breading and frying a flounder fish, to be eaten with mashed potatoes and a nice salad. this is one ugly looking g-damn thing.

redwill · Post by **redwill** » Tue Jan 28, 2014 11:12 pm

Sarcastic wrote:this is one ugly looking g-damn thing.

And the fish is pretty ugly, too.

Haha ... Just kidding ... Couldn't resist.

Letang Is The Truth · Post by **Letang Is The Truth** » Wed Jan 29, 2014 9:09 am

anyone have a good smoker recommendation?

blackjack68 · Post by **blackjack68** » Wed Jan 29, 2014 9:12 am

Snoop Dogg or Willie Nelson

blackjack68 · Post by **blackjack68** » Wed Jan 29, 2014 9:15 am

Sarcastic wrote:gf and I are breading and frying a flounder fish, to be eaten with mashed potatoes and a nice salad. this is one ugly looking g-damn thing.

Monkfish are a lot uglier.

Post by **Shyster** » Wed Jan 29, 2014 2:09 pm

White pizza with spinach, arugula, ricotta, and pancetta.

Post by **tifosi77** » Wed Jan 29, 2014 7:08 pm

Letang Is The Truth wrote:anyone have a good smoker recommendation?

How much are you looking/willing to spend?

Letang Is The Truth · Post by **Letang Is The Truth** » Thu Jan 30, 2014 1:51 pm

tifosi77 wrote:
Letang Is The Truth wrote:anyone have a good smoker recommendation?
How much are you looking/willing to spend?

probably up to 300

Post by **tifosi77** » Thu Jan 30, 2014 2:24 pm

Masterbuilt Electric Smoker

Not sure if I want to get a dedicated smoker, or just beef up my grill/smoker box. But if I do get a dedicated smoker, that's probably the one I'll buy. The modernist online cooking school ChefSteps uses these, as well.

mac5155 · Post by **mac5155** » Thu Jan 30, 2014 2:26 pm

Cabelas had this for $99 a few weeks ago IIRC.

Letang Is The Truth · Post by **Letang Is The Truth** » Thu Jan 30, 2014 2:46 pm

tifosi77 wrote:Masterbuilt Electric Smoker

Not sure if I want to get a dedicated smoker, or just beef up my grill/smoker box. But if I do get a dedicated smoker, that's probably the one I'll buy. The modernist online cooking school ChefSteps uses these, as well.

woah didnt know they made electric ones. bet that it makes it so much easier. seems like cheating

count2infinity · Post by **count2infinity** » Thu Jan 30, 2014 2:47 pm

wow... that's pretty slick. maybe one day, but not anytime soon.

eddysnake · Post by **eddysnake** » Thu Jan 30, 2014 3:04 pm

got one of those up at camp, they are nice

Post by **shmenguin** » Thu Jan 30, 2014 3:55 pm

i've struggled with my electric smoker. you need the temp to be pretty high to generate smoke. "low and slow" is a challenge.

count2infinity · Post by **count2infinity** » Thu Jan 30, 2014 3:57 pm

shmenguin wrote:i've struggled with my electric smoker. you need the temp to be pretty high to generate smoke. "low and slow" is a challenge.

isn't the high heat just at the wood chips? won't it be pretty low heat in the rest of the smoker? or is that not how these work?

Post by **shmenguin** » Thu Jan 30, 2014 4:00 pm

count2infinity wrote:
shmenguin wrote:i've struggled with my electric smoker. you need the temp to be pretty high to generate smoke. "low and slow" is a challenge.
isn't the high heat just at the wood chips? won't it be pretty low heat in the rest of the smoker? or is that not how these work?

The heating element is at the bottom - under the wood chips, but it radiates throughout the whole smoker. it's all one open area inside.

i usually can't get smoke unless i'm at about 250 - which is higher than you'd like.

count2infinity · Post by **count2infinity** » Thu Jan 30, 2014 4:01 pm

shmenguin wrote:
count2infinity wrote:
shmenguin wrote:i've struggled with my electric smoker. you need the temp to be pretty high to generate smoke. "low and slow" is a challenge.
isn't the high heat just at the wood chips? won't it be pretty low heat in the rest of the smoker? or is that not how these work?
The heating element is at the bottom - under the wood chips, but it radiates throughout the whole smoker. it's all one open area inside.

oh, ok. is there some sort of piece on top (or bottom) that you could regulate flow of air into the smoker? I'd imagine that'd be the trick.

Post by **tifosi77** » Thu Jan 30, 2014 5:08 pm

Use a tray of ice in the smoker. Helps regulate the temp and the humidity. Obviously requires periodic refreshing, but the thermal energy required to melt ice is actually pretty high, so a six-hour smoke might only need 3-4 trays. Takes some trial and error - and learning the difference between 'wet bulb' and 'dry bulb' temperatures - but it yields a pretty fantastic result.

Post by **tifosi77** » Fri Jan 31, 2014 2:48 pm

Just saw that Seattle native Mario Batali shared his family's Super Bowl menu. Traditionally, they prepare dishes representative of the two cities. The dessert course is "brownies".

Post by **Gaucho** » Fri Jan 31, 2014 2:52 pm

And a tall flat white from Starbucks to go with it?

BigMcK · Post by **BigMcK** » Fri Jan 31, 2014 3:52 pm

I am guessing they are herbed brownies.

Letang Is The Truth · Post by **Letang Is The Truth** » Fri Jan 31, 2014 7:26 pm

Made the tif risotto per very detailed instructions :thumb: howeverrrrr apparently trader joes lied to me when they said they had fennel. So we called an audible and used brocolini

Thanks for the info/tips tif - delicious!

Post by **Shyster** » Fri Jan 31, 2014 7:31 pm

Mmmm. Brocolini is good eats.

Where my fellow cooks at???

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